Bluestone is made with a soft rennet-coagulation type cheese technology, is a cross between English Stilton and French Fourme de Montbrison. The paste is marbled with blue veins produced by a strain of penicillium roqueforti (blue mould) and is creamy, melty and buttery. The aromatic profile of this cheese is mainly yeasty, fruity, meaty, with a hint of alcoholic notes.
A little history about Long Paddock
Julie and Ivan Larcher recently relocated to Castlemaine, Victoria from Limoges, France with the encouragement of Alison Lansley (Australian Specialist Cheesemakers’ Association) and Holy Goat’s Carla Meurs and Ann-Marie Monda. Years of experience making cheese and consulting have informed their considered production at every stage. From careful monitoring of herd health and milking through their small-batch cheesemaking process and maturation, nothing is left to chance. Located at The Mill, Castlemaine - a hub for creatives in a range of fields - their site houses production facilities and a much-heralded Cheese School.